Good food is good mood

Pumpkin fettuccine with salted ricotta is a perfect first course for the arrival of autumn, the sweet flavour of the pumpkin goes very well with the salty flavour of the ricotta, I’m sure everyone will lick their lips after tasting this first course. It’s very easy. we can prepare it at the last minute because the pumpkin cooks in no time, in fact, we can cook both the fettuccine and the pumpkin in a pan at the same time. To make this first course even tastier and to enhance the flavour, add half a teaspoon of turmeric! Let’s see together how to make pumpkin and salted ricotta fettuccine! INGREDIENTS 500 g of pumpkin 200 g of egg fettuccine salted ricotta to taste half a teaspoon of turmeric Salt to taste. extra virgin olive oil to taste a clove of garlic FOR PEOPLE-2 Preparation of pumpkin fettuccine First, we clean our pumpkin and cut it into sticks, like a potato. Let’s transfer it to a pan, add a clove of garlic and extra virgin olive oil. We salt and add hal...

The broad bean and mint salad is a fresh and very tasty dish, ideal to serve as a side dish or even accompanied by bread bruschetta. It is a very simple and quick salad to make, you can use both fresh beans and frozen beans in bags. Once seasoned you can keep it for 2-3 days in the fridge, they will remain very good. INGREDIENTS 350-400 g of broad beans 1/2 clove of garlic wild mint to taste salt up to taste EVO oil to taste vinegar to taste feta cheese to taste Preparation of bean and mint salad In the salad bowl, pour the cooked beans. Chop half a clove of garlic and a few wild mint leaves. We add the salt, olive oil and vinegar. Finally we complete with fresh cheese such as Feta in small pieces. We mix well and we can serve the bean and mint salad. You may be interested to read bean and tuna salad recipe/ croquettes of polenta and cheese recipe/ Sea buckthorn and orange juice recipe.

The bean and tuna salad is a quick and perfect dish to prepare at the last minute. In fact, you just need to combine the beans (even the ready-made ones) with the drained and slightly crumbled tuna. To make it even tastier and tastier, add the onion and a bunch of fresh parsley! It is ideal for enriching buffets or aperitifs at home but also to eat as a single dish on the most hectic days. INGREDIENTS 300/400 g of cannellini beans 1/2 red onion 150 g canned tuna Parsley to taste salt up to taste EVO oil to taste vinegar to taste Preparation of bean and tuna salad In a salad bowl, pour the cannellini beans. Finely slice half a red onion. We add the tuna and a bunch of chopped parsley. Let’s move on to the dressing with the addition of salt, olive oil and vinegar. We mix and we have the green bean and tuna salad ready. You may be interested to read croquettes of polenta and cheese recipe/ Pumpkin and courgette soup recipe/ PEACHES IN SYRUP RECIPE.

The polenta croquettes with cheese are a single gluten-free dish, a delicious alternative to enjoy the classic polenta with a stringy cheese heart. Polenta croquettes with cheese are a very simple dish to make, also ideal for cooking polenta leftover from the day before. Polenta is a well-known dish of the northern culture, it is used for the realization of many dishes, it is often cooked in hot water and seasoned with various types of sauces. In today’s recipe we decided to use instant polenta, we cooked it for 8 minutes and seasoned with parmesan, salt, oil and chilli. Let’s see together how to quickly prepare polenta croquettes! INGREDIENTS FOR 13 CROQUETTES DIFFICULTY: low PREPARATION TIME: 40 minutes 190g of instant polenta 750ml of water 3 eggs 100g of grated parmesan or parmesan 1 tablespoon of salt 100g of fontina cheese 2 tablespoons of extra virgin olive oil corn flour for breading chilli pepper Nutrition Facts Servings: 6 Amount per serving Calories 293 % Daily Value* Total ...

Pumpkin and courgette soup, a light and delicate vegetable-based dish perfect to prepare with cold first courses, to warm up a little even on the table, with a hot but nutritious and tasty dish. An easy recipe to prepare, also perfect to take to the office or to the university the next day, because it is good both hot and cold. This is the basic recipe for making pumpkin soup but you can enrich it with your favourite spices, add grated cheeses or a few slices of crispy bacon to enrich it. Now let’s see together how to prepare the pumpkin and courgette soup! For 2 people The difficulty of the recipe: EASY Preparation Time: 20 min Cooking time: 40 min Ready in: 1h INGREDIENTS 700 gr of pumpkin weight of cleaned pumpkin without peel 3 medium zucchini 2 medium potatoes Salt and Pepper To Taste. Extra virgin olive oil as needed 1 shallot Nutrition Facts Servings: 2 Amount per serving Calories 349 % Daily Value* Total Fat 8.1g 10%, Saturated Fat 1.3g 7%, Cholesterol 0mg 0%, Sodium 46mg 2%, T...

Meatballs with pumpkin are a very tasty and crunchy second course, inside them, they hide a very creamy heart of provolone. These meatballs are perfect to prepare in the autumn period when the first pumpkins begin to arrive, they are really very simple and quick to make. They are ideal to serve as the main course but also as an appetizer or aperitif and due to their appearance and flavour, they are also perfect for children and for non-pumpkin lovers. If you are on a diet or do not want to fry them, they are also delicious when cooked in the oven. In fact, just add a drizzle of oil and cook them at 180 ° in a ventilated oven for 25-30 minutes, until they are golden brown. For the realization of the pumpkin meatballs, I suggest you buy a little stringy pumpkin with a sweeter flavour. This recipe is also perfect for those suffering from allergies or intolerances, in fact, it is egg-free and the breading is made with a simple batter of water and flour, you will be amazed by their crunchin...